Salsa Salad

Cinco de Mayo - World Cuisine

Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.

Brief

Prep 30 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Salsa Salad

Ingredients

4 large ripe tomatoes

cut into bite-size pieces

1 bunch cilantro

stems cut off and leaves coarsely chopped

1 large green bell pepper

cut into bite-size pieces

1 large red bell pepper

cut into bite-size pieces

2 jalapeno peppers

finely chopped

3 green onions

chopped

½ sweet red onion

chopped

2 large avocados

pitted and cut into bite-sized pieces

1 lime

juiced

½ teaspoon salt

or to taste

Margarita On The Rocks

World Cuisine

Directions

Step 1

In a large salad bowl lightly mix the tomatoes cilantro green and red bell peppers jalapeno peppers green onions and sweet red onion until thoroughly combined. Gently toss with avocado pieces and squeeze lime juice over the salad. Sprinkle with salt to serve.

Nutritional Information

Salsa Salad

Servings Per Recipe:6

Calories: 198.4

% Daily Value *

Protein: 4g 8%

Carbohydrates: 18.3g 6%

Dietary Fiber: 9.6g 38%

Sugars: 6.5g

Fat: 14.4g 22%

Saturated Fat: 2.1g 10%

Vitamin A Iu: 2851.1IU 57%

Niacin Equivalents: 3.7mg 28%

Vitamin B6: 0.5mg 34%

Vitamin C: 90.3mg 151%

Folate: 125.3mcg 31%

Calcium: 43.4mg 4%

Iron: 1.4mg 8%

Magnesium: 53.1mg 19%

Potassium: 952.4mg 27%

Sodium: 214.4mg 9%

Thiamin: 0.2mg 23%

Calories From Fat: 129.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.